Potatoes!!! Even the fussiest eaters cannot help but like this “non-fussy” vegetable. You can add potatoes to anything and everything and in any darn form and still be sure that it’s going to come out great.
While there are a lot of ways of cooking potatoes, I made this no onion-no garlic chatpata aloo.
Try out this recipe if you’re bored of making your potato veggie the same old way and I promise you won’t be disappointed. 🙂
Here’s the recipe :
Serves : 4-5
4 large potatoes
1″ ginger stick
2 green chillies
2 tbsp sesame seeds (Til ke dane)
1 tbsp poppy seeds (posta dana)
1 bay leaf (tej patta)
1/2 tsp cumin seeds (jeera)
1 black cardamom, ground (Badi elachi)
1 tsp garam masala
1 tsp salt (as per taste)
1 tsp red chilli powder
1/ 3 tsp turmeric powder
1 tsp coriander powder
1/ 2 tsp ground fennel seeds (coarsely ground) (saunf)
1 tsp sugar
1/ 2 cup milk
1/ 4 cup cream
2 tbsp oil
Handful of corriander leaves (washed n chopped)
Boil the potatoes in a pressure cooker. Once boiled, peel & cut into medium sized pieces. Keep aside.
Now to prepare the gravy, take a wok and heat the oil, add cumin seeds and bay leaf.
Make a paste of sesame seeds and poppy seeds by grinding them together after soaking them in little water about 1/ 2 a cup. Add this paste.
Along with the white paste, add cream as well. Keep stirring in between.
See that the paste gets a brownish colour to it,now add pureed tomatoes and paste of ginger and green chillies. Let it cook well.
Now add all the spices and milk and cook again for about next 5-7 minutes, till the gravy leaves oil on the sides of the wok. Add sugar.
Add all the diced potatoes and cover with a lid for 2-3 minutes so that potatoes soak in all the spices. Lastly garnish with corriander leaves and serve.
Enjoy this delightful veggie with a crisp tandoori roti generously slathered with butter or a plain roti or rice!
Tell me when you make it! 😀
Thank you for stopping by.
Sandwiches are a such a comforting breakfast!
Nobody denies that, whether you have to cook it or just eat it, right?! Because I know not of anyone who dislikes anything under the name of a ‘sandwich’.
As a child these Aloo Masala sandwiches were the first ever sandwiches I ate, guess all the Indian kids did. These require no special ingredient that you won’t readily find at home and that makes them super simple to make! 🙂
Almost once in a week we have it, needless to say it makes up for one of our favourite things to eat at breakfast.
It is always fun to cook anything that you know everyone at home loves, so this was it for breakfast. 🙂
Go grill some for yourself and I know they’ll soon be in your favourite list too. 😀
Have a look at the recipe :
Serves : 8-10 Sandwiches
Aloo Masala :
4-5 large potatoes
1 tsp chilli powder
a pinch of asafoetida (Hing)
1/2 tsp coarsely ground fennel seeds (Saunf)
1/4 tsp dry mango powder (Amchur powder)
1/4 tsp garam masala
Salt to taste
coriander leaves (washed and chopped)
10 bread slices
Softened Butter/Ghee for slathering
Wash the potatoes, cut them width wise, each into two. Now take a pressure cooker and fill about a glass of water and boil the potatoes with one whistle on high flame and then for another 5-7 minutes on low flame. Check once the cooker cools down whether the potatoes are well cooked or not.
Let the boiled potatoes cool down so that you can peel them easily. Now mash them well and mix all the spices along. Add chopped coriander leaves.
Take two slices of bread and generously slather ghee on both the sides, spread the potato mash evenly and cover with another bread slice. Now grill till crisp brown.
Enjoy with tomato ketchup or Green Chutney (Cilantro Peanut Pesto).
I took the white sandwich bread, you may well replace it with brown bread.
A delicious sandwich and a good coffee, totally can kick start your day.
Please do try and keep me posted.
Thank you for stopping by.